Sustainable management of food, agriculture and environment in rural societies

With Japan's economic development in the second half of the 20th century and the globalization of the world economy, dependence on overseas sources of food and energy has been increasing, and the rate of self-sufficiency continues to decline. In the 21st century, given Japan's declining and aging population alongside the stagnant economic growth, there is an opportunity to consider and act on whether it is possible to maintain food supplies and the natural environment to sustain safe and secure lives. Students shall learn about agriculture, distribution, and consumption, as well as changes in dietary habits, practice mid-mountain area agriculture, and visit agricultural product processing industries. Thus, they will understand the current situation, identify issues, and consider how to build a sustainable international and local community. For participation in the practical training, students must pay for the agricultural practical training (3,000 to 6,000 yen) (borne by students).
In this course, international collaborative learning will be implemented as joint learning with international exchange students. In the case of participation of international students with limited Japanese proficiency, English can be used for communication.

Problem Identification and Solutions, Sustainable Agriculture and Dietary Patterns, Cycles and Diversity of Natural Resources, Current Situation of and Challenges facing Rural Communities, Field Learning, Geographic Information System (GIS), Rural Development, International Agricultural Development, International Collaboration, SDGs, Group Work, Fieldwork.

1. Course Schedule
Combines lectures, Group Work (10 sessions), and 2 practical sessions. Detailed schedule shall be posted on eALPS.
(1) Lectures and Group Work (On-campus: schedule is subject to change. )
April Weeks 2, 3, and 4 [Lecture/Group Work]
May Weeks 2 and 4: [Lecture/Group Work]
June Weeks 1 and 3 [Lecture/Group Work]
July Weeks 1, 2, and 3 [Lecture/Group Work]
(2) Practical Training
Agricultural training and agro-processing industry visits shall be conducted on a Saturday between May and July.
2. Course Contents
(1) Lectures and group work shall cover the following contents:
・Guidance, introductions, grouping, and how to use the Geographic Information System (GIS)・Challenges to global and Japanese agriculture (comparison), challenges to Japanese agriculture in lower mountainous regions (in comparison to farming on plains). ・Farm village communities, agricultural corporations, and village farming organizations. ・Development of and challenges facing the agro-processing industry in Shinshu (comparison of small-scale and large-scale operations). ・Japan's food culture and dietary changes, challenges to agriculture and agro-processing industries.
(2) Fieldwork
Any Saturday from mid-May to mid-June: Agricultural practical training in the lower mountainous areas (paddy rice cultivation: rice planting and weeding)
Mid-June to early July: Visit to agro-processing industries (miso, soy sauce, etc.)
3. Presentation and comprehensive report: Summarize and make group presentations on the contents of the lectures related to the fieldwork and create your action plan on how to engage with food, agriculture, and the natural environment.

Syllabus (Japanese site only)